4 tbsp. butter, divided
2 tbsp. canola oil
1 pound raw chicken tenders, diced into chunks
2½ tsp. lemon pepper seasoning
1 1/2 tsp. cajun seasoning
½ tbsp kosher salt
1 tsp. freshly ground black pepper
½ onion, diced
2 slices provolone cheese
2 sub rolls
4 tbsp. mayonnaise
Chicken Philly Sandwich
- 4 Tbsp butter divided use
- 2 Tbsp canola oil
- 1 pound raw chicken tenders diced into chunks
- 2-½ tsp lemon pepper seasoning
- 1 ½ tsp cajun seasoning
- ½ Tbsp kosher salt
- 1 tsp freshly ground black pepper
- ½ onion diced
- 2 slices provolone cheese
- 2 sub rolls
- 4 Tbsp mayonnaise
Heat 2 Tablespoons of butter and 2 tablespoons oil in a pan (medium high heat).
While waiting for the butter to melt, season chicken with lemon pepper , cajun seasoning, salt & pepper..
Make sure all diced chicken pieces get seasoning on them.
Once the butter has melted in pan, add chicken and onions.
As the chicken cooks, be sure to move it around and maybe break it up a bit if you diced your chicken pieces large.
Cook for about 8 minutes on medium heat.
I like to take a piece out and test for seasoning right before putting the cheese on. You may want to add little more salt or pepper at this point.
Lower heat and place slices of cheese on chicken to melt.
You may need to put a cover on your pan to help the cheese along with melting.
Slather rolls with remaining butter and toast slightly under the broiler – make sure to keep a close eye on it as broilers can burn a piece of bread quickly!
I sometimes just toast mine on the stovetop using a cast iron skillet.
Once rolls are toasted, put lots of mayo on both sides of roll.
Don’t skimp on the mayo – it really adds to the flavor of this dish. Scoop up chicken, onion and cheese mixture onto bun.
Serve with fries or chips and enjoy.
Suggested toppings: Lettuce and tomato
Other cheese choices: monterey jack or mozzarella
Other ingredients: Bacon, mushrooms. green, red and yellow peppers are all excellent additions to this sandwich